Time series

The aim of this section is to assess if the hygiene inspection which were defined as critical, have an impact on the rate of the restaurant. In order to do so, we have plot the time series of the rating of some restaurants and we have indicated the inspections with point.

Let's start with the time series for the selected Italian restaurants:

As we can see in the plot, the rate of the restaurants is totally uncorrelated with the critical inspections. Indeed, we don't observe any kind of pattern related to these hygiene deviation.

Let's observe the plot of the French cuisine to see if we can identify any behaviour:

As for the Italian, there is not any relationship, so it lead us to same conclusion.

Maybe for the Asian there is a significant pattern:

One more time the result are underwhelming, the rate are uncorrelated with the critical inspections.

The last one that we investigate is the American cuisine but at this point we don't expect to see a relationship, but we never know:

As expected there is no relation for the American cuisine too.